Fowled Reality’s Duck Gumbo Recipe

Many methods for cooking duck involve bacon, cheese, or a grill. This one doesn’t! It’s time consuming and requires a lot of ingredients, but it’s worth it! There are many ways to make gumbo, but here is one we like to use. This recipe for cooking duck makes a ton so be prepared to freeze some, eat leftovers for a week, or have friends over to share.

Ingredients

Duck breasts (3 mallard or 4 wood duck or 6-8 green-wing teal)

Celery stalks/hearts to cook with duck

One apple, washed & cut up to cook with duck

Cinnamon – dash

Roux – olive oil & 1 cup flour

2 links polish sausage

Chicken (precooked at the deli – full roasted one is fine)

Deer sticks (chopped) – optional

Onion – 1 large, chopped fine

Tomato sauce – 1 small can

Garlic – 1 large clove, minced

Tomatoes – 2 medium cans DICED

Green bell peppers – 2 ea chopped

Mushroom pieces – 1 can

Celery – 4 ribs, chopped

Water – 4 cups

Carrot, 1 chopped

Worcestershire sauce – 2 TBSP

Louisiana hot sauce – 1 TBSP

Salt & pepper to taste

Directions

Keep in mind this is a two day process. Begin the night before you plan on eating.

Add 4 cups of water to a large pot.

Cut up three celery stalks and add to the pot.

Slice an apple and add in.

Add in 6 whole mallard breasts.

Cook for 40 minutes. If a lot of foam is sitting on the top, scoop it out and discard.

Let it cool and pour all of it in a zip lock bag and place in the fridge overnight.

The next day…

Begin making roux. The roux is made up of cooked olive oil and flour. Cover the bottom of your favorite large pot with olive oil, heat over a low fire and stir in 1 cup of flour. Stir constantly for 30 to 40 minutes, or until the mixture is dark brown. Be careful not to burn the roux!

Add the chopped onions and minced garlic, sauté until browned.

Add the polish sausage (chopped), next the green pepper, then the celery and carrot.